Pierce the drumsticks with a knife so that the marinate can seep into the chicken. Add chicken in 1/4 cup lemon and 2 teaspoon salt, mix them well and put it in the freezer for 15 minutes.

Pull it out of the freezer and add 2 tablespoons of yogurt, 1 tablespoon of ginger garlic paste, 2 teaspoons coriander powder, 1/2 teaspoon turmeric, 1/2 teaspoon Chilli powder, 1 teaspoon garam Masala, 1 tablespoon cooking oil. Mix it all well with the chicken and put it in the fridge for an hour.

Reduction preparation:

Add crushed tomatoes in a pan and let them cook for 5 minutes. Add 2 dry red chilies and let it cook for a couple of minutes. Now add the cream and mix it well. Let this cook on low to medium flame and keep stirring as needed. Let this cook for 30 to 45 minutes until it reduces to around half the initial quantity.

Gravy preparation:

Gravy preparation:
In a medium pan add 1 tablespoon of cooking oil, next add 1 tablespoon of ginger garlic paste and sauté it for about 2-3 minutes, now Add the diced onions and sauté it until golden brown. Add 2 teaspoons of coriander powder, 1 teaspoon garam masala, salt to taste, 1.5 spoon butter chicken masala and mix it all well. Let it cook for a couple of minutes (make sure the masalas don’t get burnt- add a little water if needed). Now add the tomato and cream reduction to this onion masala and mix it well. Let this cook for about 10 minutes. Now turn the stove off and let this cool off. Once it cools off put it in a blender and blend it until the onions and chillies blend well. Our concentrated gravy is ready.

Putting it all together

Put the marinated chicken in the oven at 400F and cook it for around 20-25 minutes. Turn the chicken over and add a light layer of butter/oil. Now let it cook for another 15-20 minutes.

Put the concentrated gravy on the stove at low to medium flame and add water to adjust the consistency of the gravy to your liking. Once it comes to a boil, add the baked chicken to the gravy and let it cook for 15-20 minutes. Add 1 teaspoon sugar and sprinkle 1 teaspoon crushed Kasoori Methi on it.